Cocoa Cumin Cowboy Steak with Red Wine Pan SauceAdd To My Recipes
about 3 and 1/2 tablespoons duck fat, divided
1- and- 1/2- to 2-pound dry aged cowboy steak
1 tablespoon Gefen Cocoa Powder
4 teaspoons Pereg Cumin
2 teaspoons allspice
4 teaspoons Pereg Crushed Black Peppercorns
2 shallots, diced
2-3 cloves garlic, minced
1 teaspoon fresh chopped thyme
2 teaspoons rosemary
1 and 1/2 cups wine
3 cups beef broth
Cook the Steak
Thoroughly dry cowboy steak with paper towels. Make sure the steak is brought to room temperature before cooking.
Combine cocoa powder, cumin, allspice, and black pepper in a bowl. Pour over steak and rub into meat, making sure to coat all sides.
Add two teaspoons duck fat to a clean, preheated cast-iron pan, and lay steak in pan.
- While the steak is searing, place probe of a meat thermometer into center of steak to monitor the temperature.
Do not move the steak while it is searing. After a few minutes of searing, gently lift the bone of the steak to see if it releases easily from the pan. Once steak releases easily, flip over and resume searing. Move cast iron pan to preheated over to continue cooking until the meat reaches desired temperature.
Once meat reached desired temperature, remove from pan and let rest.
Make the Pan Sauce
While meat is resting (loosely covered by foil), return pan to stovetop. Add two teaspoons of duck fat. Add shallots and let brown gently.
Add garlic and sauté for 30 seconds to a minute, then add fresh herbs and stir until aromatic.
Raise flame and pour in wine, followed by broth, stirring with a wooden spatula to scrape all of the bits of flavor into the sauce. Reduce by more than half to allow for alcohol to cook out.
Once sauce is reduced by more than half, stir in two to three tablespoons of duck fat one at a time to add richness. Strain sauce before serving.
Note: This recipe provided with permission from kosher.com
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